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How To make Braised Beef Short Ribs with Vegetables
1 lb Beef Short Ribs; Cut Into
3-Inch Pieces
1 tb Unbleached Flour
1 ts Salt
1/4 ts Pepper
2 ts Fat; Or Vegetable Oil
3/4 c ;Boiling Water
2 md White Potatoes; Pared And
-Halved 3 sm Onions
2 md Carrots, Pared And Quartered
Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender. Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of flour blended with 1 1/2 tb of water for each cup of gravy. NOTE: Add more water, if necessary, when the vegetables are added.
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Binging with Babish: Cola-Braised Short Rib from The Bear
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The Best Beef Short Ribs Stew Recipe Ever! Melt in Your Mouth! CiCi Li - Asian Home Cooking Recipes
Today I'd like to share with you my beef short ribs stew recipe. The beef short ribs will instantly melt in your mouth! It's the best beef short ribs stew ever! Let's get started!
Beef Short Ribs Stew Recipe:
燉牛肉短肋骨做法,中文影片:
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Serve: 6
Prep time: 10 minutes
Cook time: 2 hours and 55 minutes
Beef Short Ribs Stew Ingredients:
3 ½ pounds beef short rib, bone-in
1 tablespoon extra light olive oil
3 sliced ginger
1 onion, cubed
2 medium potatoes, cut into 1-inch pieces
1 cinnamon
2 pieces star anise
2 tablespoons tomato paste 番茄糊
8 cups chicken stock
4 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/2 cup Shaoxing wine
1 piece rock sugar
2 bay leaves
1 1/2 cups mini carrots
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Why Braised Short Ribs are a perfect make ahead meal.
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The Best Braised Short Ribs | SAM THE COOKING GUY 4K
Get ready for the best dinner ever with this recipe for braised beef short ribs & cauliflower mash.
**NOTE: at 3.57 I say 'chicken broth' instead of 'beef broth'. Sorry about that!
00:00 Intro
1:06 Seasoning
1:29 Searing
3:05 Softening vegetables
3:34 Making the sauce
4:20 Combining
5:07 Baking
6:29 Making mashed cauliflower
10:37 Plating
11:39 First Bite
12:42 Champagne information
14:19 Making a drink
15:03 Outro
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➔ GUINNESS BRAISED SHORT RIB -
➔ CAULIFLOWER MASH -
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Braised Beef Short Ribs
These Braised Beef Short Ribs are not in your typical tomato based, red wine sauce, but are cooked in a white wine and herb sauce that starts with a mirepoix and red potatoes. The sauce is amazing.
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Ingredients
4 lbs short ribs (See Note 1)
4 tbsp bacon fat or oil separated (See Note 2)
salt and freshly ground black pepper
1 cup dry white wine
3 carrots peeled and chopped
4 ribs celery chopped
1 large onion chopped
4 cloves crushed garlic
1 tsp red pepper flakes
1/4 cup flour
1 cup water plus to cover
6 medium red potatoes quartered
3 bay leaves
1/2 bunch thyme or 2 tsp dried
3 sprigs of fresh oregano chopped
1 cup beef broth (See Note 3)
parsley for garnish
Instructions
Preheat oven to 350˚F. Season the short ribs on all sides with kosher salt and black pepper.
In a cast iron skillet, add the 3 tablespoons bacon fat or olive oil and melt completely. Add the short ribs and brown completely on all sides. Set aside to drain on a paper towel and let rest as the next stage is prepared.
Deglaze the skillet with white wine, scrapping up the little browned bits. Turn off the heat and leave until next step. Set aside.
In a large Dutch oven add 1 tbsp of oil to the pan and add the onion, carrots and celery (a mirepoix). Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the flour and stir to cook out the flour as a roux base for the sauce, a minute or two.
Next, add the water and stir to incorporate completely. Add the deglazed white wine drippings from the skillet.
Next add the potatoes and place each short rib in the pot, nestled in between the vegetables. Push them down and make sure there is enough liquid to cover. Add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot. Use 2 teaspoons of dried thyme if fresh is not available. Add beef broth or more if needed to cover all.
Bring to a boil and remove from heat. Cover with the lid and place the Dutch oven or casserole dish in the oven to bake for 3 hours.
Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Season if needed. Plate ribs and pour vegetables and sauce mixture over all. Garnish with parsley.
Notes
1. I usually get six to eight 4 ribs, the weight is in the bones which lend a lot of flavor to the meat. Browning the meat is a crucial step and it lends wonderful flavor and texture as the beef short ribs braise in the seasoned liquid.
2. Olive oil may be substituted for the bacon fat or vegetable oil.
3. Add the 1 cup of beef broth or enough to cover meat when braising. You can substitute with chicken or vegetable broth if you like.
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